Effect of Extruded Wheat Germ on Dough Rheology and Bread...

Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

Gómez, Manuel, González, Jesús, Oliete, Bonastre
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Volume:
5
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-011-0519-5
Date:
August, 2012
File:
PDF, 207 KB
english, 2012
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